Fish Ball Noodle Soup 魚 丸 湯 面
Fish balls are popular snacks all over Hong Kong as well as Malaysia and Singapore. There are two types known as the yellow street food version and the white restaurant version. I have decided to make the white version for the healthier, cleaner taste with no additives.
What’s the difference?
The yellow street food version- are made from cheaper cuts of fish, fish balls are smaller in size, containing very little fish and made mostly from flour and additives such as monosodium glutamate. They are sold at every food stalls with six to seven fish balls on a bamboo skewer. They are deep fried in batches first before being dipped in a choice of sauces. The most popular sauce is curry, followed by satay and hoisin sauce.
White fish ball restaurant version- are made from better quality fish, fish balls are larger in size, the main ingredients are white fish with no additives and boiled to retain its natural clean flavour. This kind is always served at cha chan tengs, cafes and restaurants and eaten as a compliment with noodles, added to soups, mixed with vegetables or for hotpots.
Choice of fish- You can use any type of white fish. I prefer to use either cod or haddock.
Note:- A good white fish ball should have a light, fluffy and an elastic, springy texture. Trust me when I say you do not want soft and mushy balls, you want one with a spring to it! To achieve this texture you must lift the blended fish paste, keep on smacking it down on the work surface like you are really angry! Repeat this 30-40 times. This should make the fish balls springy and light in texture.
You will need to firm up the smacked down fish paste in the fridge for an hour before rolling into balls.
Prep Time: 25 minutes
Cooking Time: 9 minutes
Fridge time: 1 hour
Ingredients for Fish
500 grams white fish
50 ml cold water
2 teaspoons corn flour
½ teaspoon salt
4 dashes white pepper powder
Ingredients for Soup
1 ½ litres hot boiling water
200 grams mung bean noodles
1 bunch pak choi
2 tablespoons light soy sauce
1 tablespoon sesame oil
1 teaspoon chicken powder
2 sprigs spring onion
1 red Thai chili, seeded and sliced
1 thick slice of ginger
Chopped spring onions and thinly sliced chilies
• Soak mung bean noodles for 10 minutes in hot boiling water, drain, rinse under cold water, drain and set aside.
• Place ingredients for fish into a food processor. Blend until it forms a smooth paste. Remove the paste onto a lightly floured surface. Lift the paste and keep on smacking it down on the work surface. Repeat this 30-40 times. This should make the fish balls springy and light in texture.
• Place into fridge for 1 hour. Mould into bite size balls with your hands. Set aside.
• Into a pot, add in hot boiling water, soy sauce, sesame oil, chicken stock, chili, ginger and whole sprigs of spring onions. Boil at a medium heat setting for 2 minutes. Gently drop in fish balls and boil for 5 minutes.
• Wash pak choi, cut into thick strips, add into pot, follow by adding in noodles and simmer on a low heat for 2 minutes.
• Ladle into bowls, scattered on top with optional extras. Enjoy!